Strawberry Shortcake Grilled Doughnuts. As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 30 minutes Prep Time 25 minutes Cook Time 5 minutes Rating 4.75 out of 5 stars (8) Ingredients 12 servings 6 cups fresh strawberries (hulled + halved)2-4 tablespoons granulated sugar (depending on your sweetness preference)zest of 1 lemon1 teaspoon vanilla8 glazed doughnuts (see my homemade brioche doughnuts below)4 ounces cream cheese16 ounce whole milk ricotta cheese1 cup heavy whipping cream1 teaspoon vanilla Calories AmericanDessertsKid-FriendlyDairyIntermediateSummerGrillingSweetCreamyFruits ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 In a bowl, combine the strawberries, sugar, lemon zest and vanilla, tossing well to combine. Let the berries sit at room temperature for at least 20-30 minutes until the berries have released their juices. After 30 minutes at room temperature the berries can be kept in the fridge for up to 1 day. Step 2 Meanwhile prepare the cream. In the bowl of a stand mixer (or use a hand held mixer) fitted with the whisk attachment, whip the cream cheese until light and fluffy. Add the ricotta and heavy cream, continue to whip until the the ricotta is smooth and the cream has fluffed, about 6-8 minutes. Add the vanilla and whip until combined. Keep the cream covered in the fridge until ready to assemble your shortcakes. Step 3 Preheat the grill to medium heat. Step 4 Grill doughnuts until lightly caramelized, 30 seconds to 1 minute per side. Watch closely, they can burn easily because of the sugar. Allow the doughnuts to cool slightly and then slice in half. Fill each doughnut with strawberries and a dollop of cream. EAT... no, DEVOUR!
